Fruit and Vegetable Biotechnology
By:Victoriano Valpuesta
Published on 2002 by Woodhead Publishing
Genetic modification is one of the most important and controversial issues facing the food industry today. Drawing on an international team of contributors, this book explores its major impact on fruit and vegetable cultivation and subsequent food processing. The introduction analyzes the available tools and methods, from the selection and isolation of genes to safety issues such as the stability of transgenes. The contributors then discuss the range of properties that have been the subject of genetic enhancement, including agronomic traits such as fruit quality and resistance to environmental stresses, as well as sensory properties such as color, flavor, processing functionality, and nutritional quality. The text also examines the use of molecular markers in plant breeding. Subsequent chapters consider how biotechnology can improve plant defense mechanisms and also extend the post-harvest life of fruit and vegetables. Thorough case studies illustrate the efforts involved and the positive effects resulting from genetic modification, and also offer insight into future applications. To complete the survey of this field, the editor explores the vital issues of consumer attitudes and risk assessment. -Examines how biotechnology can improve the quality and productivity of fruit and vegetable cultivation -Considers current commercial developments with the transgenic potato -Explores consumer attitudes, consumer confidence, and risk assessment -Lists references at the end of each chapter for further exploration
This Book was ranked at 31 by Google Books for keyword fruit.
Book ID of Fruit and Vegetable Biotechnology's Books is ID9DZOBQZhQC, Book which was written byVictoriano Valpuestahave ETAG "YaTByhbaCB4"
Book which was published by Woodhead Publishing since 2002 have ISBNs, ISBN 13 Code is 9781855734678 and ISBN 10 Code is 1855734672
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Book which have "338 Pages" is Printed at BOOK under CategoryTechnology and Engineering
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